Azienda Agricola Spinetta di Monti e Altri S.S.

Saba

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Typical product of Romagna tradition

SABA has very ancient origins. It was used even in the Roman times, as it is known from the texts written by some Roman authors, like: Apicio, Columella, Catone, Ovidio.
Indeed it was used both in place of honey to sweeten food, and to give more taste and flavour to dishes in general.
Thereafter find it quoted in Ariosto’s poems, who – concerning this – wrote: « In casa mia mi sa meglio una rapa / ch’io cuocca, e cotta su’n stecco m’inforco / e mondo, e spargo poi d’aceto e saba ». (= At home I prefer eating a turnip / cooked by me, peeled and forked, and finally spread with vinegar and saba).
SABA has always been prepared according to the same recipe, as it is known from the consultation of several books of different times, among these being also Pellegrino Artusi’s.
SABA is made in the vintage season, due to the greater availability of grapes. Then it is put into jars or bottles and left there to mature for at least two months, to be used later in any occasion. SABA is make choosing white grapes, well ripened and best quality (usually Trebbiano). These are pressed; the liquid obtained, roughly filtered, is then boiled in a pot on a slow flame, boiling very slowly for about 18-20 hours, and it is skimmed from time to time until it reaches the right density, that is until it is reduced at least by two thirds.
So doing the liquid obtained is thick, syrupy and dark, pleasantly flavoured and scented.
SABA is fit to many different uses: from the simplest to the most elaborate and refined. It can be used as a refreshing drink if watered down with fresh water or a delicious sorbet if added with crushed ice, or even an effective remedy against intestinal disorder if drunk pure.
It is an excellent dressing for beans and boiled chick-peas, or with several kinds of vegetables, both boiled and raw. It goes perfectly well with cheeses and grilled polenta, or with boiled fruit and chestnuts.
It gives new and refined taste if used in making dough for cakes, jam tarts, fillings and in all those preparations inspired by personal imagination, for example cocktails and long drinks. Together with the vinegar, it results in perfect cooking of white meat and in excellent dressing of boiled and raw vegetables.

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Saba

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